If you've experienced the rugged, inviting beauty of France's Basque region, then chances are you'll be won over by one of Paris's more original new drinking and dining concepts, La Sidreria. Launched by eight college friends from France's southwest, La Sidreria (meaning cider house in Basque) was inspired by cider distilleries commonly found in Basque mountain villages, where sagarno (literally, apple wine) is distilled and consumed in convivial settings.
The Lowdown on La Sidreria
Pros:
- Original self-service cider concept
- Quality Basque dishes
- Friendly service
- Convivial atmosphere
Cons:
- Not-so-central location
- Lack of vegetarian options
- Dessert menu too traditionally “French”
Practical Information on La Sidreria
- Address: 25, rue Moret-- 11th arrondissement
- Metro: Couronnes, Ménilmontant (Line 2); Parmentier, Saint-Maur (Line 3)
- Phone: +33 (0)1 58 30 75 75
- Price range: Dinner set menus: 18-25 Euros (weekends); from 14.50 Euros (weekdays); Lunch set menus: 9.90-11.50 Euros
- Payment options: Cash and all major credit cards accepted
- Ambiance: friendly and casual
- Dress code: None
- Visit La Sidreria website
Please note: Prices and menu options were accurate when this article was published, but may change at any time
The Bar at La Sidreria
Located slightly off the beaten track in Paris's lively Oberkampf district, La Sidreria's warmth and color stand out on an otherwise lackluster stretch of road. And the interior does not disappoint: the welcome is effortlessly warm and and the ambiance sociable. Arriving in advance of my reservation, I take a seat at the bar, where the decor is decidedly Basque, with rugby paraphernalia and colorful artwork from the region adorning the walls. Rugby is something of a religion for Basque natives, the owner tells me, and a big screen has been installed to show all the major club matches. Basque beer (Oldarki), a selection of regular drinks and pinxos (tapas) are available at the bar, but cider is the star of the show, with two varieties housed in imposing self-service barrels to the left of the bar. Diners wait in line to try their pouring techniques and sample a lesser-known variety of French cider. According to the owners, Basque ciders are tarter and more full-bodied that standard counterparts, and also have a slightly higher alcohol content-- around 6%, compared to around 4 to 5% for a standard hard cider.
The Restaurant at La Sidreria
The Sidreria offers a range of set menus starting at 18 euros, or you can simply opt for à la carte dishes. For me, the choice is simple: starter, main course, dessert and unlimited self-service cider for the bargain price of 25 Euros! Choosing what to eat is not so obvious, however. To start, I finally settle on a trio of pinxos, which include fried aubergine, stuffed squid and a vegetable flan. The main courses range from Basque seafood specialties such as peppers stuffed with cod, swordfish stew and garlic prawns to more familiar French favorites like confit de canard (marinated duck) and roast chicken with fries. The stuffed peppers, served with rice and salad, turn out to be an excellent choice and the portions are more copious than those served at your average French restaurant.
Our waitress is unfailingly pleasant and helpful and talks us through the dessert menu, which is less traditional than I would have hoped for. Gateau basquais (Basque-style cake) and the region's Ossau-iraty cheese are on offer, but I end up sharing chocolate cake and pain perdu (sweet French toast) with my neighbor.
All of this barely leaves room for the unlimited cider, but the trip over and back to the barrel makes a nice break between courses.
